Andy wrote:
> Ali said...
>
>> I am looking for recommendations on chilli sauces.
>>
>> I love Tabasco Sauce and would like to try similar chilli sauces. From
>> memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
>> such a mine field out there, I am totally lost.
>>
>> Any recommendations?
>
>
> You should also look at salsas. They can achieve spicy hot-hot-hot levels
> as the chili sauces but provide a more "edible" consistency.
>
> I'd hot sauce an omelette. Salsa would chill it too much.

I use warm (room temp) salsa on eggs. My second favorite is a good
squirt of siriacha.

Just nuke some on low for 20 seconds or if you remember put some on the
counter and let it come to room temp.


>
> I'd hot sauce a batch of guacamole to heat it up. Salsa would water it
> down.
>
> I'd use salsa for dipping sauces (chips, tenders, etc.). Hot sauce would be
> too spotty to apply.
>
> I'd salsa over a burrito. You can't sop up a bite in hot sauce.
>
> I'd hot sauce a "buffalo wing" coating. Salsa would just drip off.
>
> I'd salsa a hotdog before I'd hot sauce one.
>
>
> There's good use for both, just don't overlook salsas, imho.
>
> Happy hunting,
>
> Andy